Quick, Vegan Mexi-Fried Rice

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by Jennifer Fugo on September 9, 2010

If you’re anything like me, then mostly likely you are a busy person.  In fact, the word “busy” might even be an understatement.  So what do you do when you’ve worked all day and arrive home famished?  Trust me, last night I seriously considered going out to eat because I was on the brink of not even caring in the least about cooking.  But then I mustered up the energy and made the most simple thing I could after getting a great email update from Heather’s Dish blog about Spanish Rice.  Oh how I love love love Cuban food, but eat it sooo rarely.  And this just totally got me craving Cuban food.  So that’s why dinner came out the way that it did…and here’s what I did.

Quick Vegan Mexican Fried Rice

  • 3 tbsp EVOO
  • 2 cups cooked brown rice
  • 1 can black beans – drained and rinsed well
  • 1 large tomato – chunked
  • 1 1/2 medium onions – sliced
  • 3 cloves garlic – minced
  • 1 cup frozen peas & carrot mix
  • 2 tbsp parsley – minced
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp tumeric
  • 1 tbsp sea salt

Add EVOO, cumin seeds, and 1/2 the amount of the paprika, chili powder and tumeric to a saute pan and heat over medium heat.  Keep the spices moving around the pan.  Once they become fragrant and the oil is hot, add the onions and toss to coat them well.  Saute for a couple of minutes until they become transparent, then add in garlic and keep on stirring the mixture for another minute or so.  Then add in the rice, tomato, frozen veggies, and the rest of the spices along well the salt and combine well.  Allow this to simmer for about 3 to 5 more minutes until everything seems to thicken a bit.  Then remove from heat and add beans and parsley.

For a nice added flavor enhancer, squeeze some fresh juice of a lime onto your bowl.  Mmmmm.  Enjoy!

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